If you would like to enjoy Japanese sweet potatoes with a sweet and tangy flavor, this dish is perfect for you. Satsumaimo no Lemon-ni allows you to savor sweet potatoes complemented by the refreshing tartness of lemon.
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What is Satsumaimo no Lemon-ni?
Satsumaimo no Lemon-ni is a sweet dish made by simmering Japanese sweet potatoes in sugared water with lemon slices. "Satsumaimo" means Japanese sweet potatoes, "no" indicates possession (modifying the word following it), and "Lemon-ni" refers to simmering with lemon. In Japan, there is a culinary tradition of simmering ingredients with sweet flavors, and this dish is a popular side dish often enjoyed during the fall and winter when sweet potatoes are in season.
There is also a traditional dish in Japan known as "Satsumaimo no Amani," which involves simmering sweet potatoes in sweet syrup. Satsumaimo no Lemon-ni is a variation of that dish, adding a unique flavor twist. The addition of lemon brings a refreshing tanginess to the dish. Both are staple fall and winter dishes in Japan that feature sweet potatoes, so be sure to give them a try.
Types of Japanese sweet potatoes to use
There are various types of Japanese sweet potatoes, and their sweetness depends on the variety. Therefore, some readers might wonder which variety is suitable for this dish, but there is no need to worry. In other words, you can use any type of Japanese sweet potato.
The goal is not so much to take advantage of the natural sweetness of the sweet potato as it is to add sweetness through seasoning while retaining its flavor. So, feel free to try it with any variety of Japanese sweet potato available in your area.
Substitute for lemons
To make this sweet Japanese dish, you need lemons. However, if you don't have fresh lemons on hand, you can substitute with store-bought lemon juice. In that case, use 1 tablespoon of lemon juice, which is equivalent to the juice of half a lemon.
Additionally, you can also use other citrus fruits such as limes, sudachi, or kabosu (although it will no longer be considered 'lemon-ni').
Simple guide to otoshi-buta (drop lid)
When making this dish, it is common to use an otoshi-buta (drop lid). An otoshi-buta is a lid that is placed directly on top of the ingredients in a pot or pan. By having the lid in direct contact with them, the cooking liquid beneath it circulates over the ingredients, allowing for efficient simmering with less water.
Commercial ones are available, but you can easily make one similar to the example shown in the photo above by simply poking a hole (or several holes) in aluminum foil. The reason for making a hole or holes is to prevent the otoshi-buta from floating up due to steam pressure. Since it is easy to make, I encourage you to give it a try.
📋Step-by-step recipe
Equipment
- otoshi-buta (drop-lid) (You can easily make one by referring to the instructions above. If you find it to be a hassle, you can also use a regular lid.)
Ingredients
- 1 Japanese sweet potato (satsumaimo)
- ½ lemon
- 1 cup water
- 2 Tbsp sugar
Instructions
🕒 Total: 48 mins
Step 1
Trim both ends of sweet potato, then slice it into ⅖-inch (1cm) thick rounds. Soak the slices in water (not included in the recipe) for about 5 minutes to remove any astringency.
Step 2
Slice lemon into thin rounds.
Step 3
Place the sliced sweet potatoes in a pan or pot, ensuring they don't overlap as much as possible. Then, add water (as specified in the recipe) and bring it to a boil. Once boiling, add sugar, cover with an otoshi-buta, and let it simmer over medium-low heat for 15 minutes.
Step 4
Remove the otoshi-buta, add the lemon slices, and continue simmering for a few more minutes. Then, turn off the heat and let the flavors soak in for at least 20 minutes.
To Store
You can store it in the refrigerator for up to 4 days.
Tips on how to make
- Lemon slices should be added in the final step. This way, their sourness and aroma, which are easily lost during heating, will be preserved.
Recipe card
Satsumaimo no Lemon-ni (Simmered Sweet Potatoes with Lemon)
Equipment
- otoshi-buta (drop-lid) (You can easily make one by referring to the instructions above. If you find it to be a hassle, you can also use a regular lid.)
Ingredients
- 1 Japanese sweet potato (satsumaimo)
- ½ lemon
- 1 cup water
- 2 Tbsp sugar
Instructions
- Trim both ends of sweet potato, then slice it into ⅖-inch (1cm) thick rounds. Soak the slices in water (not included in the recipe) for about 5 minutes to remove any astringency.
- Slice lemon into thin rounds.
- Place the sliced sweet potatoes in a pan or pot, ensuring they don't overlap as much as possible. Then, add water (as specified in the recipe) and bring it to a boil. Once boiling, add sugar, cover with an otoshi-buta, and let it simmer over medium-low heat for 15 minutes.
- Remove the otoshi-buta, add the lemon slices, and continue simmering for a few more minutes. Then, turn off the heat and let the flavors soak in for at least 20 minutes.
Notes
- You can store it in the refrigerator for up to 4 days.
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